This study was made to evaluate the effect of replacing fat with dietary libre (inulin) in heat processed meat products (salami) produced from beef and poultry meat. The sensorial properties (tenderness, flavour, juiciness, colour, texture and overall acceptability) of low fat (2.27 %) poultry salamies with lormulated inulin were not significantly affected and were similar to those of the controls {15% fat). Inulin addition to low lat (4.46 %) red meal salami improved sensorial characteristics except colour compored to salamies not adding inulin and fat. Low fat (4.46 %) red meat salamies were obviously darker and redder than controls. The use of fat aroma with together inulin was improved the flavour. The lowering of fat content in salamies increased the moisture content. The results of this study indicated that the fat may be replaced with dietary fibre (plus fat aroma) to produce dietetic poultry meat salami without meaningfully altering the sensorial and physico-chemical characteristics, and the lowering of fat rate in red meat salami caused an undesirable colour change.